Food innovation is essential to address consumers’ growing concerns about health, nutrition, and sustainability. This innovation encourages the research of diverse raw materials and the development of food products featuring powerful ingredients, such as the microalgae Spirulina, known for its high protein content, vitamins, and antioxidants. Advanced technologies and streamlined processes have been adapted to meet market demand, resulting in healthier and more sustainable food solutions. Our commitment is to enhance nutritional and functional quality while prioritizing environmental stewardship, aiming to address today's dietary needs and ensure the preservation of essential resources for future generations.

The main goal of this study was to develop innovative food products inspired by traditional Portuguese pastries, namely the rice cake (bolo de arroz). To achieve this, the formulation was modified through the incorporation of the following regional ingredients: Alcobaça apples, representing fruit from the Western Region of Portugal, and Spirulina as a marine resource. Three cake formulations (CTR: wheat and rice flour, AL: rice and almond flour, AL.AS: rice and almond flour with apple and microalgae) were tested in triplicate for comparative analysis. The colour (CIE Lab parameters and TCD), texture (texture profile analysis), and water activity (a_W) of traditional and innovative rice cake samples were determined. The enriched rice cake samples (AL.AS) exhibited a significantly greener and darker colour (P < 0.05, Tukey's test) compared to the CTR and AL samples. In terms of texture, the AL.AS samples showed a 40% increase in hardness and less water activity (0.88) than that observed in the CTR samples (0.91).

The enriched rice cake features an improved nutritional profile, particularly with lower calorie and sugar content compared to the standard formulation. This enhancement may encourage healthier dietary choices and promote the consumer's well-being. Additionally, the product aligns with two Sustainable Development Goals: promoting sustainability and supporting the zero-waste concept.

Microbial engineering is a powerful tool for advancing sustainable food biotechnology, particularly through expanding the metabolic capacity of established hosts such as Saccharomyces cerevisiae. One key limitation of yeast metabolism is the absence of branched-chain α-keto acid dehydrogenase activity, which restricts its ability to process branched-chain substrates and produce valuable compounds. To address this, we conducted a computational search for enzyme variants of 2-oxoisovalerate dehydrogenase subunit alpha (EC 1.2.4.4) that could be functionally expressed in yeast.

Using PSI-BLAST, we identified 1,286 candidates for Yarrowia lipolytica A0A1H6QCU5 and 1,358 for Aspergillus niger A0A370BTM3. After redundancy removal with CD-HIT, the numbers were reduced to 684 and 691, respectively. Protein structures were predicted with AlphaFold, yielding 404 and 450 models for the two seeds. Structural alignment with TM-align showed strong similarity, with most candidates scoring between 0.85–0.95 for A0A1H6QCU5 and 0.86–0.99 for A0A370BTM3, well above the functional threshold of 0.7. Active site mapping with crystal structure 1QS0 (from Pseudomonas putida) confirmed conservation of key residues across several variants.

Phylogenetic analysis revealed that while most candidates originated from filamentous fungi and vertebrates, a smaller set came from Saccharomycotina species, which are better suited for yeast engineering. Promising examples include Blastobotrys adeninivorans (TM-score 0.92, 90.5% coverage), Geotrichum candidum (0.95, 89.0%), and Yarrowia lipolytica (0.87, 88.8%). In total, fewer than 10 high-confidence yeast variants were shortlisted for future testing.

This work demonstrates how computational pipelines combining sequence mining, structure prediction, and phylogenetics can guide enzyme discovery for food biotechnology. The next stage will involve validating these candidates experimentally in S. cerevisiae, with potential applications in flavor synthesis, carbon cycling, and sustainable fermentation.

For solving the problem of feeding the increasing world population, the physicochemical, cooking, textural, pasting, microstructural, and thermal properties of two early indica rice varieties (newly harvested SRN variety and IP46 variety with one-year in-bin storage) were analysed over 12 months of storage at 15°C and 30°C, respectively. A General Linear Model Univariate (GLMU) analysis was adopted to show the significant effects of three factors (variety, storage temperature, and time). Compared with 15°C storage, 30°C storage resulted in higher free fatty acid (FFA) content, amylose content, conductivity, kernel broken index, chalky kernel percent, and chalkiness degree and a reduced taste value. The cooking test showed that 30°C storage increased the cooking time and the hardness of cooked rice but decreased the gruel solid loss and the adhesiveness and resilience of cooked rice. Compared with 15°C storage, 30°C storage increased the pasting temperature and peak, breakdown, and setback viscosities of the two early indica rice varieties. Moreover, there was an increase in the peak temperature of gelatinization but no change in starch ageing. Infrared spectroscopy analysis confirmed that, in contrast with 15°C storage, 30°C storage increased the crystallinity of starch, the interaction between protein and starch, and the β-sheet percent in the early indica rice. Microstructure analysis showed that SRN raw rice exhibited a consistent polygonal shape of starch granules after 12 months of storage at 30°C, but the edges of the chalky portion of the starch granules were not obvious in IP46 rice. It can be concluded that 30°C storage can maintain the taste value, paste aging, and cooked rice texture of early indica rice after two years of storage, despite blurring of the edges of the chalky portion of starch granules.

Methicillin-resistant Staphylococcus aureus (MRSA) remains a major public health concern due to its resistance to β-lactam antibiotics and its ability to cause persistent infections. As antibiotic resistance excalates, natural products derived from functional foods offer promising alternatives. Stingless bee propolis, a resinous compound collected by bees from plant exudates, known for its nutritional and medicinal properties, is gaining interest for its inhibitory effects against bacteria. However, its role in targeting bacterial virulence factors remains largely unexplored. This study investigated the anti-virulence effects of stingless bee propolis against clinical MRSA isolates. Following confirmation of methicillin resistance through antibiotic susceptibility testing, hydroethanolic extraction of propolis was performed. The sub-inhibitory concentration (SIC) of the extract was determined to be 1.563% (w/v) via broth microdilution. At this concentration, propolis treatment led to a reduction in β-lactamase activity (6.86–19.42%), suggesting interference with resistance mechanisms. Phenotypic assays further demonstrated significant reductions in several key virulence traits, including protease activity (66.67–100%), haemolysin production (8.50–31.20%), nuclease activity (13.99–23.42%), surfactant production (12.86–57.14%), colony spreading (20.88–65.72%), and biofilm formation (38.42–77.17%). In addition, scanning electron microscopy (SEM) revealed distinct morphological alterations in propolis-treated MRSA cells, indicating structural disruption likely linked to the attenuation of virulence. These cellular changes support the hypothesis that propolis affects bacterial function without directly killing the bacteria. These findings highlight that stingless bee propolis, a functional food-derived substance, can disrupt multiple pathogenic mechanisms of MRSA without exerting direct bactericidal pressure. This natural compound may serve as an adjunctive therapy, reducing infection severity through the modulation of virulence, while helping preserve antibiotic efficacy. This study underscores the potential of functional food products in medical applications, bridging the gap between nutrition and therapeutics, offering a novel strategy for managing antimicrobial resistance.

Pomegranate seed oil (PSO) is a valuable source of bioactive compounds with health-promoting properties, but it is particularly susceptible to oxidation due to its high content of polyunsaturated fatty acids (PUFAs). Oxidative stability is one of the most important indicators of the quality and shelf life of edible oils. A common strategy to enhance oil stability is the application of antioxidants, which can effectively inhibit or slow down oxidative degradation.

In this study, the effects of a plant-derived antioxidant-rich extract (rosemary extract) and a synthetic antioxidant (butylhydroxytoluene, BHT) on the stability of PSO were investigated. The oxidation process was monitored to asses oil quality and stability using parameters such as peroxide value (PV), oxidation induction time (τ₀), and the time corresponding to the maximum oxidative changes (τ_max). The samples were stored for two months at room temperature, in the absence of light, and under refrigerated conditions.

In the first stage of the study, the fatty acid (FA) composition of PSO was determined via gas chromatography. During storage, changes in the oxidative stability of all prepared samples were monitored via pressure differential scanning calorimetry (PDSC), and changes in PV were measured via potentiometric titration.

PSO was characterized by a high content of polyunsaturated FAs (~82%), particularly punicic acid (~74.6%), and exhibited very low oxidative stability, as evidenced by its short τ₀ at 120°C (3.90 min). The addition of both antioxidants had a beneficial effect on PSO stability, which was reflected in the values of τ_0, τ_max, and PV. The natural antioxidant proved to be more effective in this regard, particularly at room temperature.

This study reports the development and validation of recombinant Listeria adhesion protein (rLAP) as a bio-recognition molecule for the rapid and specific detection of Listeria monocytogenes. The LAP gene was cloned into a pET vector, expressed in E. coli BL21 (DE3) under IPTG induction, and purified as a 104 kDa His-tagged protein via Ni-NTA affinity chromatography (yield: 2.88 mg/mL). Protein identity and purity were confirmed by SDS-PAGE and Western blotting. A LAP-based sandwich ELISA using anti-Internalin A antibodies demonstrated high specificity for L. monocytogenes serovars 4b and 4e, with a detection limit of 10⁴ CFU/100 µL, and no cross-reactivity with L. innocua or other non-target bacteria. Additionally, a lateral flow immunoassay (LFA) was developed using rLAP as the test line antigen and gold nanoparticles (GNPs) conjugated with specific antibodies. GNPs synthesized via citrate reduction were characterized by DLS (31.11 nm, −37.5 mV) and UV-Vis spectroscopy. Optimized antibody-GNP conjugates (33.46 nm, −16 mV) and LAP-coated 8 µm nitrocellulose membranes enabled sensitive detection. The assay specifically detected L. monocytogenes strains (ATCC 19115, 19118, MTCC 1143) with no cross-reactivity to L. ivanovii, L. innocua, or other Gram-positive/negative bacteria. In spiked milk, after 24 h enrichment in LESM, the LFA achieved detection limits of 3.34 ± 0.01 log CFU/mL (broth) and 3.3 ± 0.02 log CFU/mL (milk), with results available in 20 ± 2 minutes. These findings establish LAP as a robust and biologically relevant capture molecule for developing rapid, cost-effective, and field-deployable immunodiagnostic platforms for food safety surveillance.

Winemaking treatments significantly influence the micro/trace-element composition and stable isotopic ratios (δ¹⁸O, δ¹³C, δ¹⁵N) of wine, affecting the determination of geographic traceability, authenticity, and quality. Fining agents—including bentonite, polysaccharides, tannins, and protein-based additives—alter trace-element profiles through the introduction or removal of metals.

The interaction between wine and metallic/rare earth elements (REEs) has gained increasing research attention due to implications for wine quality, safety, and traceability. As a complex acidic matrix, wine affects the leaching, adsorption, and precipitation of metals (e.g., Fe, Cu, and Pb) and REEs during fermentation, aging, and storage. Organic wine acids (tartaric and malic) and polyphenols actively chelate metals, modifying their bioavailability and potential toxicity. While REEs serve as valuable geochemical fingerprints in terroir studies, their stability under varying pH and redox conditions during winemaking remains insufficiently characterized.

Winemaking fining agents (bentonite, proteins, etc.) can subtly alter wine’s stable isotope ratios (δ¹³C, δ¹⁵N, δ¹⁸O) by introducing exogenous elements, adsorbing metal-complexing compounds, or modifying fermentation dynamics. While effects are generally minor compared to terroir-driven isotopic signatures, unstandardized fining may impact traceability studies. Protein-based agents influence δ¹⁵N; bentonite affects δ¹³C via metal removal; and silica gels may shift δ¹⁸O. These processing-induced variations require careful calibration in isotopic authentication.

In our study, we replicated fining treatments at the laboratory scale using both artificial and commercial red/white wines to examine treatment effects on metal, REE, and stable isotopic profiles. Through combined ICP-MS and IRMS analyses as well as multivariate statistics, we demonstrated significant fining-induced compositional changes. Although multi-instruments, multi-element, and multi-isotope profiling coupled with chemometric analysis can distinguish wines by their origin despite processing effects, careful standardization and procedures are essential to account for treatment-induced variability.

In the burgeoning field of future food sources, marine macroalgae are emerging as a functional category with high added value, owing to their diverse biochemical composition, low environmental footprint, and biotechnological versatility. The Galician coast is home to several species of seaweed, including brown algae (Fucus vesiculosus and Saccharina latissima “sugar kelp”) and red algae (Palmaria palmata), which have been found to be suitable for industrial applications. They concentrate bioactive compounds of interest, such as phenolic acids, sulphated polysaccharides, phlorotannins, and essential amino acids, as well as pigments, including xanthophylls (lutein, fucoxanthin), β-carotene, and phycobiliproteins. These compounds are associated with antioxidant, anti-inflammatory, and neuroprotective properties in the published scientific literature. Nootropics, otherwise labeled as smart drugs, are compounds that have been formulated over several decades and were initially intended to treat specific cognitive imbalances. This systematic review was carried out using the ScienceDirect, PubMed, and Scopus databases to compile articles from Q1 journals between 2020 and 2025. The inclusion criteria were based on keywords including “future foods,” “functional foods,” “Macroalgae,” “nootropics,” and “bioactive compounds.” Data screening and extraction were conducted in accordance with PRISMA guidelines. The review focuses on bioactive compounds associated with mechanisms that enhance neuroplasticity, synaptogenesis, and the modulation of oxidative stress in the brain. The results suggest the nootropic potential of these algal matrices, thereby paving the way for further research on the isolation, structural elucidation, and in vitro/in vivo validation of neuroactive compounds from Galician macroalgae. Additionally, the study evaluates the industrial feasibility of using these compounds to develop smart and functional foods within the context of future food strategies.

The quantification of reducing sugars (RSs) in foods is essential for quality control, even in products with high sucrose content and low levels of RS, such as demerara sugar. Although sucrose is the primary component of this type of sugar, even minimal amounts of reducing sugars may indicate thermal or enzymatic degradation reactions, which can influence the product's sensory characteristics and stability. Accurate determination of these compounds is therefore crucial not only to ensure compliance with quality standards, but also to meet regulatory requirements and consumer expectations for more stable and safer products. In this context, the present study reports the development and validation of a low-cost, smartphone-based digital image colorimetry (DIC) method for RS quantification, with results expressed as % glucose (m/v). Twenty-two commercial samples from various Brazilian regions were analyzed through a colorimetric reaction with Benedict’s reagent under optimized conditions (1:1 reagent-to-sample volumetric ratio; 10 cm camera-to-sample distance), determined via ANOVA. Images were captured using a Samsung Galaxy S21 in a controlled light box. The analytical signal, derived from the red-to-green (R/G) channel intensity ratio in RGB space, showed a strong linear relation (R² = 98.9%) with glucose concentration in the 0.2–0.6% (m/v) range. The method was validated following ANVISA, AOAC, and ICH guidelines, demonstrating adequate selectivity (a significant matrix effect addressed by standard addition), trueness (recoveries between 94.9 and 100.1%), precision (RSD ≤ 1.11%, HorRat = 1.00), and limits (LOD = 0.04%, LOQ = 0.12%). A Blue Applicability Grade Index (BAGI) score of 72.5 confirmed the method’s practicality, highlighting its portability, minimal reagent use, and absence of pre-concentration steps. Despite limitations related to manual operation, the proposed method effectively quantified RS in all samples and is suitable for routine quality control, particularly in resource-constrained settings and for the analysis of foods with low RS contents.

Needle-leaved junipers (Juniperus, Cupressaceae) are coniferous trees and shrubs with red or blue fleshy cones, distributed across Asia, Macaronesia, and the Mediterranean Basin [1]. Recognizing its medicinal properties, the European Medicines Agency (EMA) has published two monographs on Juniperus communis dried cones and essential oil, highlighting their traditional use as a diuretic and for digestive, gastrointestinal, and musculoskeletal relief [2,3].

Phytochemically, monoterpenes dominate in Juniperus species, with the bicyclic monoterpene α-pinene being the major constituent. This study investigates the fresh female cones of five Juniperus species (J. drupacea, J. communis subsp. hemisphaerica, J. oxycedrus subsp. deltoides, J. macrocarpa, and J. turbinata) through distillation and GC-MS analysis on an Agilent HP-5MS column. The analysis revealed a total of 172 different compounds, dispersed differently in the essential oils and hydrosols. Ranging from 37 to 52 metabolites identified in each sample, the main class of compounds was terpenes, whereas the major α-pinene in essential oils ranged from 40.84% in J. communis subsp. hemisphaerica to 81.50% in J. turbinata.

The hydrodistillation protocol used to obtain essential oils and hydrosols, as well as the in vitro results related to anti-inflammatory activity assessed in macrophages using NADPH oxidase inhibition, will be discussed.

[1] Gutiérrez-Larruscain D., Vargas P., Fernández-Mazuecos M., Pausas J. G. Phylogenomic analysis reveals the evolutionary history of Paleartic needle-leaved junipers. Mol Phylogenet Evol 2024; 199: 108162. doi: 10.1016/j.ympev.2024.108162.

[2] EMA/HMPC/12402/2010. Juniperi aetheroleum. https://www.ema.europa.eu/en/medicines/herbal/juniperi-aetheroleum. Accessed March 1, 2025

[3] EMA/HMPC/241320/2021. Juniperi pseudo-fructus (galbulus). https://www.ema.europa.eu/en/medicines/herbal/juniperi-pseudo-fructus-galbulus. Accessed March 1, 2025